breakfast · vegetarian · gluten-free
Spinach and feta omelette
A ten-minute supper that uses up the last of the bag of spinach.
- Time
- 10min
- Steps
- 3
Ingredients
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Shopping list
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Method
- 1
Wilt the spinach in the butter over medium heat, about a minute. Tip it onto a plate.
- 2
Beat the eggs with a pinch of salt and pour into the same pan. Stir gently until the bottom is set but the top is still soft.
- 3
Scatter the spinach and feta over one half, fold, and slide onto the plate. Pepper on top.
